Lamb. Depending on where you live, this may or may not have been part of your diet growing up. Growing up with a British father and Jewish mother, lamb was a regular protein in our house. Not quite like chicken, which is a story for another time, but common for sure. During my short stint in Florida, I realized that lamb is not part of everyones' diet; I had regular looks of horror when I asked for it in grocery stores. When I did find it, it was pretty darn expensive. If you are reading this from Florida, I'm sorry, but it still may be worth the investment.

In Oregon, more specifically in Portland, lamb is a pretty common meat, though it can be higher priced than some other options. However, lamb is in season right now and stores here have been advertising special prices which I have taken full advantage of. (hint: try New Seasons or Fred Meyers if you are a PDX peep)

For those of you who are not sure if you want to try this recipe, let me tell you, lamb is incredible. A rich, lean meat that is perfect served medium rare and insanely simple to cook. It is mouth watering. Please try.

Measure out olive oil, add salt and pepper and mix well. Pour olive oil over the chops, add herbs and garlic. Seal the bag removing as much air as possible. Massage the bag so that everything is evenly spread over the chops.

Place bag in the fridge for 2 hours and up to 3 days.

MEAL PREP TIP: This is the PERFECT prep ahead protein. It sits and marinates in your fridge until you are ready for it. The flavors will only get better.

When you're ready to cook, turn oven on to broil high (if you have a medium boil option try that one). Place chops on a baking sheet or roasting pan. Roast for 6 minutes, remove and turn, roast for another 5-7 minutes. I suggest serving them medium rare, but if you want them cooked through, then keep them in for a few more minutes. THEY WILL OVERCOOK QUICKLY!

TIP: If they will stand fat side up, the fat will have a better chance to get crispy and you do not need to turn them.